Cajun Jambalaya Recipe - Allrecipes.com
Cajun Jambalaya Recipe
  • READY IN 35 mins

Cajun Jambalaya

Recipe by  

"Large shrimp and tender pieces of chicken breast are cooked with andouille sausage, sweet red peppers, and a flavored rice mixture for an easy Cajun-inspired dinner."

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Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. Season chicken and shrimp, if desired, with salt and ground black pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 4 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.
  2. Heat 1 tablespoon oil in same skillet and cook shrimp, stirring occasionally, 2 minutes or until shrimp turn pink. Remove shrimp and set aside.
  3. Heat remaining 1 tablespoon oil in same skillet over medium heat and cook red peppers and sausage, stirring occasionally, 4 minutes or until sausage is browned and peppers are crisp-tender. Stir in garlic and cook 1 minute. Add water and Knorr® Fiesta Sides™ - Spanish Rice. Bring to a boil over high heat. Reduce heat to medium and cook covered, stirring occasionally, 7 minutes or until rice is tender. Stir in chicken and shrimp.
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Reviews More Reviews

Most Helpful Positive Review
Feb 01, 2010

I tried this tonight, it was outstanding, and really easy. The only thing I did differently was use frozen pepper and onions instead of fresh peppers as I had a bag in the freezer. My only recommendation would be to double the recipe, as you will want leftovers!!!!

 
Most Helpful Critical Review
Apr 27, 2010

This is not how I would cook Jambalaya, but it was an easy start for me to teach someone else who thought Zataran brand Jambalaya was the best. We added onions and celery sweated in bacon fat, both andouille and kielbasa, bacon, bay leaves, thyme, hot sauce, red pepper flakes, canned stewed tomatos, chicken stock and worcestershire. The broth was awesome, but the addition of the rice packet seemed to darken the flavors of the dish. A dash of sugar helped, but I think in the end we made gumbo instead of jambalaya, and if I had to do it again, I would just use about 1/2 cup of short grain rice. Overall, a good starter recipe. My roomie learned some prep technique and some important flavor combination techniques. Make it again? Sure...with changes.

 
Dec 14, 2009

This Jambalay was as easy to make as it was to eat . Wow what a taste treat.

 
Feb 16, 2010

Easy and delicious. I saw there was a Jambalaya rice so used it instead of the Spanish.

 
Aug 12, 2010

This was really good and extremely easy to make! The only reason I give it 4 stars instead of five, is because my family thought the spanish rice gave it too much of a mexican food flavor. I will definitely make this again, but next time will either try to find a cajun rice, or will make my own. Thanks for this tasty recipe!

 
Jul 08, 2010

Hubby tells me that this dish needs to go in the weekly rotation! I made it exactly as the recipe says. It was very easy and oh so yummy!

 
Mar 01, 2010

This recipe was really easy to make and took no time at all I made it for a New Orleans themed ladies night, and got great reviews from everyone! I added some celery and onion, and some cajun spices to raise the heat a little.

 
Jun 14, 2010

Easy and tasty! We added a small onion but otherwise followed the recipe.

 

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Nutrition

  • Calories
  • 448 kcal
  • 22%
  • Carbohydrates
  • 14.6 g
  • 5%
  • Cholesterol
  • 135 mg
  • 45%
  • Fat
  • 21.5 g
  • 33%
  • Fiber
  • 6 g
  • 24%
  • Protein
  • 28.6 g
  • 57%
  • Sodium
  • 388 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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